MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)

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Make and share this Murgh Pulao (Indian Chicken With Basmati Rice) recipe from Food.com.

Provided by noway

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs boneless chicken
1 1/2 cups uncooked basmati rice, soaked
1 teaspoon cayenne pepper (to taste)
salt, to taste
2 tablespoons ginger paste
2 tablespoons garlic paste
4 tablespoons oil
1 teaspoon cumin seed
6 -8 cloves
6 -8 green cardamoms
2 bay leaves
2 inches cinnamon sticks
2 medium onions, sliced
3 medium tomatoes, chopped
1/2 cup yogurt
3 cups chicken stock
fresh cilantro, a few sprigs

Steps:

  • Cut chicken into 1 inch pieces and place in a bowl.
  • Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
  • Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
  • Add onions and sauté until lightly browned.
  • Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
  • Add tomatoes, salt, yogurt and continue to sauté for two minutes.
  • Add rice, marinated chicken pieces and cilantro and mix well.
  • Add chicken stock (or vegetable stock) and bring it to a boil.
  • Cover, reduce heat and let it cook till both the chicken and rice are done.
  • Serve hot.

Nutrition Facts : Calories 585.5, Fat 29.9, SaturatedFat 7.2, Cholesterol 91.4, Sodium 269.3, Carbohydrate 48.6, Fiber 3.1, Sugar 6.5, Protein 29.7

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